INGREDIENTS

For the filling:

1 cup cashews (soak them overnight)

3/4 cup of Medjool dates

1 cup of blueberries

1/2 cup of coconut milk

3 tablespoons of pure maple syrup

To finish:

Blueberries

Dried raspberry powder

METHOD

Make the base/bases by placing the dates and almonds into a food processor and blend until the mixture resembles a paste like dough. Press the mixture into individual spring-from cake tins and place into the freezer for 10 minutes

Make the filling by placing the dates, almonds, coconut milk, maple syrup, and blueberries in a food processor or blender. Blitz until the ingredients are combined to form a smooth mixture then pour the filling equally over the base/bases. Top with whole fresh blueberries and dried raspberry powder (optional extra) before placing in the freezer until the cake/cakes are firm to touch

To serve, remove from the freezer at least 10 minutes before serving (this allows the cakes to thaw
Alternatively, for a creamier consistency, leave the cake/cakes out for 30 – 40 mins